For this dish, executive chef Ben Pollinger cures sardines in salt for 15 minutes, and then in vinegar for 15 minutes. Next, he packs them in extra virgin olive oil, at least overnight, but they can last for about two weeks that way, he said.

Pollinger plates the fish with a salad of shaved fennel and fennel fronds and garnishes it with Castelveltrano olives, pine nuts and preserved orange zest.

The item is priced at $17 as an appetizer at the bar, and is also part of the restaurant’s current $95 five-course Summer In Sicily tasting menu.

Salmon-scallop carpaccio
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